Certificate in Practical Pâtisserie

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The Certificate in Practical Pâtisserie combines practical and theoretical approaches, and traditional and modern techniques to meet the needs of the industry. Tuition and practical training takes place in a specialist pâtisserie kitchen. Highlights of the programme include creating celebration cakes, an ice cream buffet, a chocolates and petits fours display, and a pop-up pâtisserie shop.

Learn about the capabilities required in culinary arts

Programme code: AK3546
Level: 4
Points: 120
Duration: 1 year full-time
Venue: City Campus
Start date: 26 February 2018
Application deadline: Applications are open until programme is full. Places are limited.

Entry requirements

  • Completion of Year 12 or equivalent
  • Applicant must be at least 17 years.

Structure and content

Using various methods to reflect all aspects of a pâtisserie kitchen environment - which include specialist shops, hotels and restaurants - you'll gain basic practical and technical skills as well as demonstrate sound food hygiene and safety practices.

**Students need to be aware that if they experience an interruption in their enrolment period greater than 3 weeks during a semester they may be impacted in their Studylink entitlements. 

Papers

PATS401 Foundation Pastries
PATS402 Foundation Cakes
PATS403 Sponges, Gateaux and Torten
PATS404 Patisserie Related Studies
PATS405 Foundation Breads
PATS406 Professional Experience
PATS407 Basic Hot Desserts
PATS408 Basic Cold Desserts

Career opportunities

  • Trainee pâtissier.

Last updated: 01-Dec-2017 2.11pm

The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.